Beverage Packed in Sealed Container

ABSTRACT

An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.

TECHNICAL FIELD

The present invention relates to a beverage packed in a sealed containerand containing theanine and quinic acid.

BACKGROUND ART

Theanine is known as a principal component of deliciousness of green teaand is an important substance as a flavor component of food such as tea.It is pointed out that γ-glutamyl derivative containing theanine acts asa biologically active substance in animals and plants. Particularly forhuman, it is known that theanine has effects of suppressing andameliorating various symptoms accompanying diminished homeostasis suchas sensitivity to cold, menopausal symptoms, sleep disorder, autonomicimbalance symptoms, etc. (Patent document 1).

An extremely large amount of tea needs to be taken when theanine istaken only from conventional green tea in order that the above-mentionedphysiological effect may be developed. Accordingly, a technique fordispensing high-concentration theanine in beverage has been desired inorder that a large amount of theanine may be taken more easily.

On the other hand, when tea beverage is sealed in a container, there isa problem that a macromolecular component such as pectin, hemicelluloseor the like separates out as precipitation during long termpreservation. Some methods have been reported to solve the problem(Patent documents 2 and 3, for example).

Patent document 2 discloses a technique for filtering green tea extractby an ultrafilter membrane to eliminate a macromolecular component.Although this technique can achieve the prevention of precipitation,flavorful components of tea adsorb to a filter medium. As a result,there is a disadvantage that a flavor particular to tea is diminished.

Furthermore, patent document 3 discloses a technique for preparing greentea in an acid range and thereafter quenching the green tea so thatturbidity is enhanced. The turbidity is eliminated by centrifugation,and a supernatant solution is added with diatom earth and is filtrated.Thereafter, pH is re-prepared into a neutral range. Filtration of diatomearth also removes flavor component of tea in this technique.

-   Patent document 1: JP-A-2000-247878-   Patent document 2: JP-A-H04-45744-   Patent document 3: JP-A-H04-311348

DISCLOSURE OF THE INVENTION

Problem to be Solved by the Invention

The present invention was made in view of the foregoing problem and anobject thereof is to provide a beverage packed in a sealed container,which can suppress occurrence of precipitation, retain high-level flavorand contain high-density theanine for a long period.

Means for Solving the Problem

The inventors found that a beverage could be preserved stably for a longperiod by blending theanine and quinic acid at a predetermined ratio andachieved the present invention.

Thus, a beverage contained in a sealed container in accordance with thefirst invention for overcoming the above-mentioned problem ischaracterized in that the beverage per 500 ml contains (1) theanineranging from 100 mg to 1000 mg and (2) quinic acid ranging from 30 mg to300 mg.

In the above invention, it is preferable that the beverage is a teabeverage. It is further preferable that tea extract powder and teaextract are added to the beverage.

Effect of the Invention

According to the present invention, the beverage contained in the sealedcontainer can suppress occurrence of precipitation for a long period andretain high-level flavor. Furthermore, since the beverage containshigh-concentration theanine, the advantage that theanine offers aphysiological effect can be expected.

BEST MODE FOR CARRYING OUT THE INVENTION

An embodiment of the present invention will be described in detail.However, the technical scope of the invention should not be limited bythe following description of the embodiment, and the invention can bepracticed in various modified forms. Furthermore, it is noted that thetechnical scope of the invention should encompass the scope ofequivalence.

Theanine used in the invention is a glutamic acid derivative containedin tea leaves and a principal component of deliciousness of tea.Theanine is used as a food additive for use as taste component. Theanineis called γ-glutamilethylamide or L-glutamic acid-γ-ethylamide and usedas a food additive for seasoning.

In an acute toxicity test with use of mice, no mice died and abnormalitywas found in an ordinary state, weight and the like even in the case oforal administration of theanine by 2 g/kg. Thus, theanine is anexceedingly safe substance.

A method of producing theanine used in the present invention includes,for example, an organic synthesis (Chem. Pharm. Bull. 19 (7) 1301-1307(1971)), an enzyme method (JP-A-H05-68578, JP-A-H05-328986) or amodified procedure in which an ethylamine derivative such as ethylaminehydrochloride is used as ethylamine, a method in which pyroglutamic acidis caused to react with ethylamine hydrochloride (JP-A-H09-263573),plant cell culture method (JP-A-H05-123166), a method of extractingtheanine from tea leaves, etc. Of these methods, it is preferable thattheanine is produced by the extract or enzyme method from each of whicha large amount of theanine can be obtained at low costs although thetheanine producing method is particularly not limited to these methods.The tea leaves include various types of tea having their roots in tea(Camellia sinensis) such as green tea, oolong tea, black tea.

Theanine has two optical isomers, L-type and D-type. Of these twoisomers, any one of I,-theanine, D-theanine, and DL-theanine is usable.In particular, L-theanine is admitted as food additive and is easy touse from an economical point. Accordingly, it is preferable to useL-theanine in the present invention. An amount of theanine is, as alower limit, 100 mg, 150 mg, 200 mg or 300 mg and as an upper limit, 500mg, 700 mg, 800 mg or 1000 mg per 500 ml beverage. A specific range canbe exemplified as from 100 mg to 1000 mg, from 150 mg to 1000 mg, from200 mg to 1000 mg, from 300 mg to 1000 mg, from 300 mg to 500 mg or thelike.

Beverage means a liquid serving for drinking. For example, as beverageare exemplified tea beverage such as green tea, oolong tea, black tea(tea with lemon, tea with milk), herb tea, etc., concentrated juice,from-concentrate juice, juice, mixture of fruit juices, fruit juice withfruit grain, beverage with fruit grain, mixture of fruit and vegetable,vegetable juice, carbonated beverage, refreshing beverage, milkbeverage, Japanese sake, beer, wine, cocktail, shochu, whisky, etc. Ofthese beverages, the present invention can be preferably practiced intea beverages.

A beverage contained in a sealed container means beverage substantiallyinhibits movement of substance (including gas) in and out of thecontainer. For example, the beverage includes a beverage contained in ametal container, such as steel can, aluminum can, etc., a beveragecontained in a plastic container such as PET bottle.

Quinic acid is 3,4,5-tetrahydroxycyclohexane-1-carboxylic acid. Quinicacid exists in Chnchona, coffee seed, leaves of Beta vulgaris, fruitsuch as apple, strawberry, grapes, blue berry, cranberry, raspberry.When quinic acid is absorbed into the body, it is metabolized intohippuric acid in the liver, keeping urine acidic and having an effect ofsuppressing growth of bacterium. Quinic acid used in the presentinvention may be, for example, an extract from a plant, chemicalsynthesis or the like without origin.

An amount of quinic acid is, as a lower limit, 30 mg, 40 mg or 50 mg andas an upper limit, 100 mg, 150 mg, 200 mg, 250 mg or 300 mg per 500 mlbeverage. A specific range can be exemplified as from 30 mg to 300 mg,from 40 mg to 300 mg, from 30 mg to 100 mg, from 50 mg to 100 mg or thelike.

Tea extract powder includes tea leaves such as powdered tea obtained bypulverizing tea leaves by a millstone, powder of extract from tea leavesor the like. Tea extract powder can be prepared by extraction from tealeaves of black tea, oolong tea, green tea, boiled tea, coarse green teausing hot water and thereafter, carrying out spray drying or freezedehydration thereby to obtain powder with a suitable grain diameter.

Tea extract means water extract from tea leaves or mixed liquid extractfrom tea leaves, water and organic solvent. Tea extract can be used as aconcentrate. A method of concentrating tea extract is exemplified as (1)a method of extracting water content from extract of tea leaves toobtain a concentrate, suspending the concentrate in water or a mixtureof water and a solvent, adding an organic solvent to the suspendedconcentrate, thereby removing resultant precipitation, and distillingthe solvent away, (2) a method of extracting water content from extractof tea leaves to obtain a concentrate, dissolving the concentrate in anorganic solvent, adding water or a mixture of water and an organicsolvent to the dissolved concentrate, thereby removing resultantprecipitation, and distilling the solvent away. Tea extract which isusable in the invention may be a solid, water solution, a slurry or thelike.

Furthermore, the beverage contained in a sealed container in accordancewith the present invention may be used with material allowed as food,such as herb, amino acid, vitamin or mineral.

There is no specific limitation to the herb used with the beverage.However, for example, the herb may include anise, carrot seed, cloves,coriander, cypress, cinnamon, juniper, ginger, sweet orange, basil,patchouli, bitter orange, fennel, blackpepper, bay, peppermint,bergamot, mandarin, myrrh, lemon grass, rosemary, vanilla, hyssop,eucalyptus, lime, lemon, ylangylang, cardamom, clarysage, jasmine,geranium, Bulgarian rose, rose, olibanum, matricaria, sandalwood,verbena, petit grain, vetivera zizanoides, marjoram, Melissaofficinelis, rosewood, Hypericum, kava kava, St. Jones Wart, valerian,passion flower, hop, rafuma (Apocynum venetum), blackcohosh (cimicifugarasemosa), chamomile, extract of Korean ginseng, lemon balm, rosemaryand the like.

There is no specific limitation to the amino acid used with thebeverage. However, for example, the amino acid may include GABA(gamma-aminobutyric acid), glutamine, glutamic acid, inosinic acid,alanine, arginine, asparagine acid, threonine, Serine, taurine,thiotaurine, hypotaurine and the like.

There is no specific limitation to the vitamin used with the beverage.However, for example, the vitamin may include vitamin A, vitamin B₁,vitamin B₂, vitamin B₆, vitamin B₁₂, vitamin C, vitamin E, vitamin K,folic acid, lipoic acid, pantothenic acid, biotin, ubiquinone,prostaglandin, etc. and derivatives of these vitamins.

There is no specific limitation to the mineral used with the beverage.However, for example, the mineral may include calcium, iron, magnesium,copper, zinc, selenium, potassium and the like.

EXAMPLE 1

(1) Theanine Preparation 1

Theanine was prepared based on the technique disclosed as an embodimentin gazette of Japanese Patent No. 2139750. More specifically, 0.3 Mglutamine and 1.5 M ethylamine were reacted in the presence of 0. 3U/mlglutaminase (refined from pseudomonas nitroreducens IFO 12694) at 30° C.for 22 hours in a boric acid buffer fluid (Na₂B₄O₇—NaOH, pH 11) ,whereby theanine was obtained. Reaction liquid was applied to Dowex 50×8column chromatgraphy and Dowex 1×2 column chromatography thereby to beeluted by ethanol, whereby theanine was refined. As a result, 5 kgL-theanine was obtained. In the following description, the theanineprepared by the above-described preparing method will be referred to as“theanine 1.”

(2) Theanine Preparation 2

1500 kg water was warmed up to 80° C., and 100 kg green tea leaves wereadded to the warmed water and stirrered for 30 minutes so that tea dregswere removed. Thereafter, filtration and concentrated refinement werecarried out. The concentrated liquid was passed through cation-exchangeresin and eluted by 1N NaOH. An activated carbon treatment was carriedout, and the obtained liquid was spray-dried, whereby 10 kg preparationof 30% theanine was obtained. In the following description, the theanineprepared by the above-described preparing method will be referred to as“theanine 2.”

(3) Preparation of Tea Extract Powder Containing Quinic Acid

1500 kg water was warmed up to 80° C., and 100 kg green tea leaves wereadded to the warmed water and stirrered for 30 minutes so that tea dregswere removed. Thereafter, filtration and concentrated refinement werecarried out. The concentrated liquid was spray-dried, whereby 20 kg teaextract containing 1 kg quinic acid was obtained (that is, the contentof quinic acid is 0.05 mg/mg extract powder).

(4) Quinic Acid

Quinic acid manufactured by KANTO CHEMICAL CO., INC. was used.

EXAMPLE 2

(1) Preparation of Tea Beverage:

Extraction from 1 kg tea leaves of green tea was carried out in 10 literhot water (60° C.) for 30 minutes and thereafter, solid-liquidseparation was carried out by a filtration process, whereby 7 litergreen tea extract was obtained.

Theanine 1, Theanine 2, quinic acid and tea extract powder containingquinic acid were blended together with blending quantities of therespective substances shown by TABLE 1 and put into a polyethyleneterephthalate (PET) bottle aseptically after ultra high temperature(UHT) sterilization (sterilization at 135° C. for 3 seconds), whereby abeverage contained in a sealed container was prepared. Thus, 8 types oftest beverages (1 to 8) and two types of comparative beverages (9 and10; comparative example) were prepared. TABLE 1 Comparative Testbeverage beverage 1 2 3 4 5 6 7 8 9 10 Theanine 1 (mg) 100 100 300 300100 300 Theanine 2 (mg) 500 1000 Quinic acid (mg) 50 100 50 100 50 50Tea extract 1000 1000 1000 powder (mg) Green tea 450 450 450 450 450 450450 450 450 450 extract (ml) Drinking water adj. adj. adj. adj. adj.adj. adj. adj. adj. adj. Total (ml) 500 500 500 500 500 500 500 500 500500 Theanine 115 115 315 315 165 315 130 330 15 15 Content Quinic acid70 120 70 120 70 70 70 70 70 20 ContentWhere adj. is an abbreviation of “adjustment”.

Furthermore, Theanine and quinic acid were analyzed by the followingprocess regarding the test beverages and comparative beverages.

Process for Analyzing Theanine:

Analysis was carried out by liquid chromatography using a preparation ofL-theanine. The conditions of analysis were as follows:

The following was used:

-   Analytical column: Develosil ODS HG-5/Nomura Chemical Co., Ltd.    Column dimensions: 4.6 mm I. D.×150 mm L-   Precolumn: Develosil ODS HG-5/Nomura Chemical Co., Ltd. Column    dimensions: 4.0 mm I. D.×10 mm L-   Detector: Waters 2487 Dual×UV/VIS detector/Waters

A mixture of 20 ml methanol, 980 ml ultrapure water and 1 mltrifluoroacetic acid was used as a mobile phase. A ratio of a peak areaof an internal standard substance to a peak area of a standard detectedcomponent was obtained from the resultant chromatogram. An analyticalcurve was plotted, and an amount of sample theanine was obtained fromthe analytical curve.

Process for Analyzing Quinic Acid:

Each test substance was pretreated in a perchloric acid solution andthereafter measured by a high-performance liquid chromatographymanufactured by Shimadzu Corporation.

(2) Preservation Test:

A preservation test was conducted under 7-day and 30-day samplingconditions at 50° C. regarding sealed beverages.

Regarding the turbidity, the sealed beverages were checked with eyes andevaluated in three levels of “clear,” “slightly clear” and “opaque.”Regarding precipitation, the sealed beverages were evaluated in fourlevels based on the precipitation phase. Furthermore, regardingorganoleptic evaluation, the sealed beverages were tasted and evaluatedby panelists. A five-level evaluation was carried out. The sealedbeverage with the best flavor scored five points, whereas the sealedbeverage with the worst flavor scored 1 point. A mean of the evaluationby all the panelists was obtained.

The results of evaluation are shown by TABLE 2 (7-day preservation) andTABLE 3 (30-day preservation). Precipitation is shown in four levels.Symbol “−” designates “no precipitation.” Symbol “±” designates “slightprecipitation.” Symbol “+” designates “a small amount of precipitation.”Symbol “++” designates “a large amount of precipitation.” TABLE 2Comparative Test beverage beverage 1 2 3 4 5 6 7 8 9 10 Turbidity clearclear clear clear clear clear clear clear slightly clear opaquePrecipitation ± − − − − − − − ± ++ Flavor 4.2 4.8 4.8 5.0 5.0 5.0 4.7 53.4 2.0

TABLE 3 Test beverage 1 2 3 4 5 6 7 8 Turbidity clear clear clear clearclear clear clear clear Precipitation ± − − − − − − − Flavor 3.1 4.5 4.44.6 4.5 4.6 4.5 4.6 Comparative beverage 9 10 Turbidity opaque opaquePrecipitation + ++ Flavor 2.2 1.1

As obvious from the above tables, each of the test beverages 1 to 8 hasno turbidity and is clear both after 7-days preservation and after30-days preservation. Furthermore, although test beverage 1 has slightprecipitation after 7-days preservation and 30-days preservation, theother test beverages 2 to 8 each have no precipitation. Furthermore,regarding flavor, each of the test beverages 1 to 8 retains a high valueboth after 7-days preservation and after 30-days preservation.

On the other hand, each of the comparative beverages 9 and 10 hasturbidity and precipitation both after 7-days preservation and after30-days preservation. Furthermore, the flavor of each of the comparativebeverages 9 and 10 has been found to be reduced.

As described above, the tea beverage containing theanine and quinic acidand put in the sealed container has been proved to have no turbidity, tosuppress precipitation and to retain good flavor even after a long-termpreservation.

EXAMPLE 3 Black Tea Beverage Contained in a Sealed Container

(1) Preparation of Black Tea Beverage:

Extraction from 1 kg tea leaves of black tea was carried out in 10 literhot water (60° C.) for 30 minutes and thereafter, solid-liquidseparation was carried out by a filtration process, whereby 7 literblack tea extract was obtained.

Theanine 1, Theanine 2, quinic acid and black tea extract powdercontaining quinic acid were blended together with blending quantities ofthe respective substances shown by TABLE 4 and put into a PET bottleaseptically after ultra high temperature (UHT) sterilization(sterilization at 135° C. for 3 seconds), whereby a beverage containedin a sealed container was prepared. Thus, 6 types of test beverages (11to 16) and two types of comparative beverages (17 and 18; comparativeexample) were prepared.

Furthermore, contents of theanine and quinic acid in each beverage wereanalyzed in the same manner as in the embodiment 2. TABLE 4 ComparativeTest beverage beverage 11 12 13 14 15 16 17 18 Theanine 1 100 100 300300 100 (mg) Theanine 2 500 1000 (mg) Quinic acid 50 100 50 100 50 50(mg) Black tea 450 450 450 450 450 450 450 450 extract (ml) Drinkingadj. adj. adj. adj. adj. adj. adj. adj. water Total (ml) 500 500 500 500500 500 500 500 Theanine 110 110 310 310 160 310 110 10 Content Quinicacid 60 110 60 110 60 60 10 10 ContentWhere adj. is an abbreviation of “adjustment”.(2) Preservation Test:

A preservation test was conducted under 7-days and 30-days samplingconditions at 50° C. regarding sealed beverages.

The results of evaluation are shown by TABLE 5 (7-days preservation) andTABLE 6 (30-days preservation). Turbidity (degree of transparency),precipitation and flavor are similar to those described in paragraph (2)of Example 2 and accordingly the description of them will be eliminated.TABLE 5 Comparative Test beverage beverage 11 12 13 14 15 16 17 18Turbidity clear clear clear clear slightly clear clear slightly clearopaque Precipitation ± − − − − − ± ++ Flavor 4.4 4. 6 4.8 5.0 4.6 4.83.3 2.0

TABLE 6 Test beverage 11 12 13 14 15 16 Turbidity clear clear clearclear slightly clear clear Precipitation ± − − − − − Flavor 3.3 4.4 4.64.8 4.4 4.6 Comparative beverage 17 18 Turbidity opaque opaquePrecipitation ++ ++ Flavor 2.1 1.2

As obvious from the above tables, although test beverage has slightturbidity after 30-day preservation, each of the other test beverageshas no turbidity and is clear both after 7-days preservation and after30-days preservation. Furthermore, although test beverage 11 has slightprecipitation after 7-days preservation and 30-days preservation andtest beverage 15 has slight precipitation after 30-days preservation,the other test beverages each have no precipitation. Furthermore,regarding flavor, each of the test beverages 11 to 16 retains a highvalue both after 7-days preservation and after 30-days preservation.

On the other hand, each of the comparative beverages 17 and 18 hasturbidity or is opaque and has a large amount of precipitation bothafter 7-days preservation and after 30-days preservation. Furthermore,the flavor of each of the comparative beverages has been found to bereduced.

As described above, the tea beverage containing theanine and quinic acidand put in the sealed container has been proved to have no turbidity, tosuppress precipitation and to retain good flavor even after a long-termpreservation.

EXAMPLE 4 Beverage Containing Lemon Juice

(1) Preparation of Beverage:

Theanine 1, theanine 2 and quinic acid were added to drinking water with25 g lemon juice, 30 g fructose and 0.5 g fragrance according toblending quantities of the respective substances shown by TABLE 7 andthen sterilized at 80° C. The beverage was then packed into a PET bottleaseptically, whereby a beverage contained in a sealed container wasprepared. Thus, five types of test beverages (19 to 23) and three typesof comparative beverages (24 to 26; comparative example) were prepared.

Furthermore, contents of theanine and quinic acid in each beverage wereanalyzed in the same manner as in the Example 2. TABLE 7 ComparativeTest beverage beverage 19 20 21 22 23 24 25 26 Theanine 1 100 100 300300 100 (mg) Theanine 2 500 (mg) Quinic acid 50 100 50 100 50 100 (mg)Fructose (g) 30 30 30 30 30 30 30 30 Lemon juice 25 25 25 25 25 25 25 25(g) Frafrance 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 (g) Drinking adj. adj.adj. adj. adj. adj. adj. adj. water Total (ml) 500 500 500 500 500 500500 500 Theanine 100 100 300 300 150 0 100 0 Content (mg) Quinic acid 60110 60 110 60 60 10 10 Content (mg)Where adj. is an abbreviation of “adjustment”.(2) Preservation Test:

A preservation test was conducted under 7-days and 30-days samplingconditions at 50° C. regarding the sealed beverages.

The results of evaluation are shown by TABLE 8 (7-days preservation) andTABLE 9 (30-days preservation). Turbidity (degree of transparency),precipitation and flavor are similar to those described in paragraph (2)of Example 2 and accordingly the description of them will be eliminated.TABLE 8 Comparative Test beverage beverage 19 20 21 22 23 24 25 26Turbidity clear clear clear clear slightly clear slightly clear slightlyclear opaque Precipitation ± − − − − ± ± ++ Flavor 4.8 4.8 4.8 5.0 4.83.0 3.3 2.0

TABLE 9 Comparative Test beverage beverage 19 20 21 22 23 24 25 26Turbidity clear clear clear clear slightly clear opaque opaque opaquePrecipitation ± − ± − ± ++ ++ ++ Flavor 4.0 4.4 4.0 4.0 3.9 2.2 2.1 1.2

As obvious from the above tables, although test beverage 23 has slightturbity after 30-days preservation, each of the other test beverages noturbidity and is clear both after 7-days preservation and after 30-dayspreservation. Furthermore, although test beverage 19 has slightprecipitation after 7-days preservation and 30-days preservation andeach of test beverages 21 and 23 has slight precipitation after 30-dayspreservation, the other test beverages each have no precipitation.Furthermore, regarding flavor, each of the test beverages 19 to 23retains a high value both after 7-days preservation and after 30-dayspreservation.

On the other hand, each of the comparative beverages 24 to 26 hasturbidity or is opaque and has a large amount of precipitation bothafter 7-days preservation and after 30-days preservation. Furthermore,the flavor of each of the comparative beverages has been found to bereduced.

As described above, the lemon juice beverage containing theanine andquinic acid and packed in the sealed container has been proved to haveno turbidity, to suppress precipitation and to retain good flavor evenafter a long-term preservation.

EXAMPLE 5 Tea Beverage Contained in a Sealed Container

(1) Preparation of Barley Tea Beverage:

Extraction from 1 kg barley tea was carried out in 10 liter hot water(60° C.) for 30 minutes and thereafter, solid-liquid separation wascarried out by a filtration process, whereby 7 liter barley tea extractwas obtained.

Theanine 1, Theanine 2, quinic acid and black tea extract powdercontaining quinic acid were blended together with blending quantities ofthe respective substances shown by TABLE 10 and put into a PET bottleaseptically after ultra high temperature (UHT) sterilization(sterilization at 135° C. for 3 seconds), whereby a beverage containedin a sealed container was prepared. Thus, five types of test beverages(27 to 31) and three types of comparative beverages (32 to 34;comparative example) were prepared. Furthermore, contents of theanineand quinic acid in each beverage were analyzed in the same manner as inthe Example 2. TABLE 10 Comparative Test beverage beverage 27 28 29 3031 32 33 34 Theanine 1 100 100 300 300 100 (mg) Theanine 2 500 1000 (mg)Quinic acid 50 100 50 100 50 50 (mg) Barley tea 450 450 450 450 450 450450 450 extract (ml) Drinking adj. adj. adj. adj. adj. adj. adj. adj.water Total (ml) 500 500 500 500 500 500 500 500 Theanine 100 100 300300 150 0 100 0 Content (mg) Quinic acid 50 100 50 100 50 100 0 0Content (mg)Where adj. is an abbreviation of “adjustment”.(2) Preservation Test:

A preservation test was conducted under 7-days and 30-days samplingconditions at 50° C. regarding sealed beverages.

The results of evaluation are shown by TABLE 11 (7-days preservation)and TABLE 12 (30-days preservation). Turbidity (degree of transparency),precipitation and flavor are similar to those described in paragraph (2)of Example 2 and accordingly the description of them will be eliminated.TABLE 11 Comparative Test beverage beverage 27 28 29 30 31 32 33 34Turbidity clear clear clear clear clear slightly clear slightly clearopaque Precipitation − − − − − ± ± ++ Flavor 5.0 4.9 4.9 5.0 4.8 4.0 3.93.6

TABLE 12 Comparative Test beverage beverage 27 28 29 30 31 32 33 34Turbidity clear clear clear clear slightly clear opaque opaque opaquePrecipitation ± − ± ± ± ++ ++ ++ Flavor 3.9 4.0 4.0 4.4 3.9 2.0 2.0 1.2

As obvious from the above tables, although test beverage 31 has slightturbidity after 30-days preservation, each of the other test beverageshas no turbidity and is clear both after 7-days preservation and after30-days preservation. Furthermore, although each of test beverages 27and 29 to 31 has slight precipitation after 30-days preservation, theother test beverages each have no precipitation. Furthermore, regardingflavor, each of the test beverages 27 to 31 retains a high value bothafter 7-days preservation and after 30-days preservation.

On the other hand, each of the comparative beverages 32 to 34 hasturbidity or is opaque and has a large amount of precipitation bothafter 7-days preservation and after 30-day preservation. Furthermore,the flavor of each of the comparative beverages has been found to bereduced.

As described above, the barley tea beverage containing theanine andquinic acid and put in the sealed container has been proved to have noturbidity, to suppress precipitation and to retain good flavor evenafter a long-term preservation.

EXAMPLE 6 Coffee Beverage Contained in a Sealed Container

(1) Preparation of Coffee Beverage:

Extraction from 1 kg roasted and ground coffee beans was carried out infive liter hot water (90° C.) for 30 minutes and thereafter,solid-liquid separation was carried out by a filtration process, wherebyfour liter coffee extract was obtained.

Theanine 1, Theanine 2, quinic acid and black tea extract powdercontaining quinic acid were blended together with blending quantities ofthe respective substances shown by TABLE 13 and put into a PET bottleaseptically after ultra high temperature (UHT) sterilization(sterilization at 135° C. for 3 seconds), whereby a beverage containedin a sealed container was prepared. Thus, six types of test beverages(35 to 39) and three types of comparative beverages (40 to 42;comparative example) were prepared. Furthermore, contents of theanineand quinic acid in each beverage were analyzed in the same manner as inthe Example 2. TABLE 13 Comparative Test beverage beverage 35 36 37 3839 40 41 42 Theanine 1 100 100 300 300 100 (mg) Theanine 2 500 (mg)Quinic acid 50 100 50 100 50 100 (mg) Coffee 450 450 450 450 450 450 450450 extract (ml) Drinking adj. adj. adj. adj. adj. adj. adj. adj. waterTotal (ml) 500 500 500 500 500 500 500 500 Theanine 100 100 300 300 1500 100 0 Content (mg) Quinic acid 55 105 55 105 55 105 5 5 Content (mg)where adj. is an abbreviation of “adjustment”.(2) Preservation Test:

A preservation test was conducted under 7-days and 30-days samplingconditions at 50° C. regarding sealed beverages.

The results of evaluation are shown by TABLE 11 (7-days preservation)and TABLE 12 (30-days preservation). Turbidity (degree of transparency),precipitation and flavor are similar to those described in paragraph (2)of example 2 and accordingly the description of them will be eliminated.TABLE 14 Comparative Test beverage beverage 35 36 37 38 39 40 41 42Turbidity slightly clear clear clear clear slightly clear slightly clearslightly clear opaque Precipitation ± − − − ± ++ ++ ++ Flavor 4.8 5.05.0 5.0 4.8 3.4 3.4 2.9

TABLE 15 Comparative Test beverage beverage 35 36 37 38 39 40 41 42Turbidity slightly clear clear clear clear slightly clear opaque opaqueopaque Precipitation ± − − − ± ++ ++ ++ Flavor 4.0 4.2 4.2 4.4 3.9 2.22.1 1.2

As obvious from the above tables, although each of test beverages 35 and39 has slight turbidity after both 7-days preservation and 30-dayspreservation, each of the other test beverages has no turbidity and isclear both after 7-days preservation and after 30-days preservation.Furthermore, although each of test beverages 35 and 39 has slightprecipitation after both 7-days preservation and 30-days preservation,the other test beverages each have no precipitation. Furthermore,regarding flavor, each of the test beverages 35 to 39 retains a highvalue both after 7-days preservation and after 30-days preservation.

On the other hand, each of the comparative beverages 40 to 42 hasturbidity or is opaque and has a large amount of precipitation bothafter 7-days preservation and after 30-days preservation. Furthermore,the flavor of each of the comparative beverages has been found to bereduced.

As described above, the coffee beverage containing theanine and quinicacid and put in the sealed container has been proved to have noturbidity, to suppress precipitation and to retain good flavor evenafter a long-term preservation.

Examples of the present invention are as follows:

(1) A tea beverage put in a sealed container, characterized in that thebeverage contains L-theanine ranging from 100 mg to 1000 mg and quinicacid ranging from 30 mg to 300 mg per 500 ml beverage.

(2) The tea beverage as described in above (1), characterized in thattea extract powder is added to the tea beverage.

(3) A black tea beverage put in a sealed container, characterized inthat the beverage contains L-theanine ranging from 100 mg to 1000 mg andquinic acid ranging from 30 mg to 300 mg per 500 ml beverage.

(4) A coffee beverage put in a sealed container, characterized in thatthe beverage contains L-theanine ranging from 100 mg to 1000 mg andquinic acid ranging from 30 mg to 300 mg per 500 ml beverage.

(5) The beverage as described in any one of above (1) to (4),characterized in that the sealed container is a metal container.

(6) The beverage as described in above (5), characterized in that themetal container is a steel can.

(7) The beverage as described in above (5), characterized in that themetal container is an aluminum can.

(8) The beverage as described in any one of above (1) to (4),characterized in that the sealed container is a plastic container.

(9) The beverage as described in above (8), characterized in that theplastic container is a PET bottle.

(10) The beverage as described in any one of above (1) to (9),characterized in that the beverage contains a herb.

(11) The beverage as described in any one of above (1) to (10),characterized in that the beverage contains GABA.

1. A beverage put in a sealed container, characterized in that thebeverage contains: (1) theanine ranging from 100 mg to 1000 mg; and (2)quinic acid ranging from 30 mg to 300 mg per 500 ml beverage.
 2. Thebeverage according to claim 1, characterized in that the beverage is atea beverage.
 3. The beverage according to claim 1, characterized inthat the beverage contains tea extract powder or tea extract.
 4. Thebeverage according to claim 2, characterized in that the beveragecontains tea extract powder or tea extract.